Spinach and Aloo Balti

Directions

1. Chop it!

   Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.

   Top tip: if you find the mixture sticking to the pan, add a splash of water.

   

2. Spice it!

   In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.

   Top tip: look out for oils emerging from the same, then move onto step 3.

   

3. Make it yours!

   Blanch the potato cubes in boiling water for 2 minutes. Add to the curry sauce and raise the heat for about 3 minutes. Keep stirring the until the outside of the potatoes are sealed.  Add roughly chopped spinach and cook under a lid for another 15-20 minutes - simmering on a low heat. Uncover and cook yet again for a final 2-3 minutes to thicken up the sauce. ENJOY with a your favourite curry accompaniments! A sensational recipe that is both satisfying and guilt free.